Professor Richard Hopkins is the Chair of SCI's Agri-Food Hub
Food is critical in our lives as sustenance and is one of the foundations of our cultural identity. The Food and Agriculture Organisation (FAO) of the United Nations organised the first World Food Day in 1979. On 16 October every year a theme brings focus to an aspect of food security and nutrition. Food is vital to life, and the second of the 17 United Nations Sustainable Development Goals (SDGs) is to end hunger, achieve food security and improved nutrition and promote sustainable agriculture. Even beyond that, safe and sustainable food production is a cornerstone of SDGs linked to ending poverty (SDG1), good health and wellbeing (SDG3), responsible production and consumption (SDG12), climate action (SDG 13), life below water (SDG14) and life on land (SDG15).
World Food Day is a time to focus on the goal of ending world hunger, and that goal is technically within reach, with global food production being sufficient to provide a nourishing diet for everyone. Despite this, it is estimated that over 600 million people still face hunger, and over 2.5 billion people cannot afford a healthy diet. Climate change has placed further pressure on agrifood systems, with extreme weather events affecting yields and changing climate bringing new pests to many areas. Added to this are global shocks and conflicts in contributing to political and economic instability which places additional pressure on food systems, stakeholders and consumers. Farmers and growers are tackling these challenges whilst dealing with rising cost of fuel, fertilisers and other inputs, as well as labour shortages.
The theme for World Food Day 2026 is Innovate today Nourish tomorrow a theme that is close to our hearts as we work together across the Agri-Food Hub at SCI. The SCI Agri-Food Hub has members from the special interest groups in Agrisciences, Horticulture, Food, Lipids and Agri-Food Early Careers, and we all share a common interest of bringing scientific innovation from research into application and real impact for society. Despite agricultural yields being at historical highs, we are forced to reflect on the truth that millions of people still suffer from chronic hunger and malnutrition. Opportunities exist along the whole value chain from improving plant growth and resilience and minimising losses to pests and disease, right through to enhancing the nutritional quality of our foods and extending the shelf life of products to minimise food losses and waste. Research and education in these areas needs a coordinated and sustained effort.
Innovation is key to transform the whole food value chain, from how food is produced, stored, processed, transported and marketed. The exciting progress being made in research needs to be combined with the knowledge and experience of all the stakeholders in the value chain including the end consumers so that practical solutions are delivered. Policymakers must be engaged to act and support the transformation of our Agri-Food systems. This change requires knowledge, education and collective action.
Food must be produced whilst protecting agricultural soils, supporting biodiversity and increasing the efficiency and sustainability of production. All this, whilst reducing the reliance on fossil fuels for tillage and fertilisers and minimising the carbon footprint of agriculture and the demand for land, water and nutrients. New technologies are being developed and implemented that provide real solutions, from precision breeding of more resilient crops to automation in the greenhouse and field, effective use of data, imaging and AI, invention of more targeted chemical and biological products, detailed understanding and promotion of soil health and biodiversity and innovation in food processing and manufacturing.
SCI has a long and rich history of supporting such innovation in Agri-Food.
Our organisation and its many members remain at the forefront of tackling sustainability challenges and developing new opportunities. SCI publishes some of the leading journals in Agri-Food highlighting fundamental research and applied science, as well as leading opinion via articles in C&I magazine and online. SCI connects with industry via an active network of leading corporate partners and brings them together with academia and policymakers in scientific meetings and events organised by our expert special interest groups. At the same time, SCI is helping to nurture and develop the next generation of early career scientific innovators and build connections across our growing network. The linked examples highlight just some of the areas where SCI and its partners are having a real impact. Join us in our mission.
Innovate today to Nourish tomorrow. Challenge Accepted.
From Crop to Consumer: Innovations for a Sustainable Food Future
World Food Day 2026 | SCI® Corporate Partnership featuring Syngenta
